Soups & Stews
Biaggi's Chicken Florentine soup delivers the creamy, spinach-rich comfort you crave—every spoonful packed with velvety depth and Italian-American tradition. This recipe captures the restaurant's signature balance of tender chicken, wilted spinach, and a rich broth that feels like a warm embrace on cold days.
The secret lies in slow-simmered aromatics and a touch of cream that transforms simple ingredients into something extraordinary.
What sets this version apart is the technique: chicken poached in white wine and broth until fork-tender, then combined with a sauce thickened naturally by egg yolks—a method that creates that signature creamy texture without heavy cream.
Fresh spinach wilts into the broth at the last moment, preserving its vibrant color and delicate flavor rather than letting it turn bitter.
The result is a soup that's both comforting and elegant—creamy yet light, with layers of savory chicken, bright spinach, and subtle herbs. Each bite delivers that restaurant-quality satisfaction, but with the confidence of making it at home.
Perfect for chilly evenings or as a starter for special occasions, this soup proves that classic flavors can still feel fresh and exciting.
Ready in about 45 minutes, this recipe requires just a few simple ingredients but delivers restaurant-worthy results. The key is patience—letting the flavors meld during the simmering process.
Whether you're serving it to guests or treating yourself, this Chicken Florentine will become a new family favorite. Let's get started on creating this timeless dish.
Ingredients for biaggi's chicken florentine soup
Creamy, velvety, and packed with restaurant-quality depth—these ingredients transform simple pantry staples into Biaggi's iconic soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Fresh Baby Spinach 🌿 | 4 cups | Packed, loosely measured |
| Dry White Wine 🍷 | 1 cup | Sauvignon Blanc preferred |
| Chicken Broth 🥄 | 4 cups | Low-sodium preferred |
| Large Egg Yolks 🥚 | 4 whole | Room temperature preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Unsalted Butter 🧈 | 2 tbsp | European-style preferred |
| Shallots 🧅 | 2 whole | Minced, finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced, finely chopped |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
The chicken breast is the foundation—look for plump, evenly sized pieces from the deli counter at Whole Foods or your local butcher, as they're more tender than supermarket pre-cut. Pounding to even thickness ensures perfect poaching. For the spinach, baby spinach wilts beautifully without turning bitter, but regular spinach works in a pinch (just add a splash more liquid). The white wine should be dry—Sauvignon Blanc adds brightness, but Pinot Grigio is equally fine. For the broth, low-sodium is key; if using regular, reduce the added salt later. Fresh herbs make all the difference here—Penzeys or your grocery's herb section are reliable sources for thyme and parsley.
No white wine? Chicken broth with a splash of apple cider vinegar mimics the acidity. Substituting heavy cream? Full-fat coconut milk works, though the texture will differ slightly. The egg yolks are non-negotiable for that signature creaminess—room temperature yolks blend more smoothly. For nutmeg, freshly grated is ideal, but pre-ground is fine if you don't have a grater. The shallots and garlic should be minced so finely they nearly disappear into the soup—a food processor works wonders here. If you're short on time, pre-minced garlic from a jar is acceptable, though it lacks freshness. The butter should be European-style (like Plugrá) for higher fat content, which enhances the creaminess.
Poached chicken keeps for 3 days in the fridge, covered with broth. Spinach wilts best when added fresh—don't prep it ahead. The finished soup reheats beautifully; simply warm on the stove over medium-low heat, stirring occasionally. For leftovers, store in airtight containers with a thin layer of broth on top to preserve moisture. Freezes for up to 3 months, though the spinach may soften slightly upon thawing. Garnish with fresh parsley just before serving to maintain vibrant color and flavor.
Why You'll Love This Recipe
- 20-Minute Simplicity: I swear by this recipe because it’s the kind of meal that doesn’t demand your whole evening—just a few knife swipes and a pot. Slice the chicken thin, simmer it in broth and wine, then toss in spinach at the end. No dicing, no fussy layers, just clean, satisfying steps.
- Creamy Wine Kiss: That splash of dry white wine isn’t just for show—it melts into the broth with the yolks, creating a velvety finish that’s bright yet rich. The spinach wilts into it like a dream, and honestly? The contrast of tender chicken against that silky sauce is my idea of perfect.
- Weeknight to Dinner Party: Between us, this soup is my lazy-night hero and my unexpected guest impresser. Serve it in mugs for a cozy night in, or ladle it into bowls with crusty bread for when your in-laws drop by. Same recipe, two totally different vibes.
- Leftovers That Don’t Suck: Most soups turn into sad, watery seconds, but not this one. The yolks keep it luscious, and the chicken stays juicy—so reheating is just a quick stir. I’ve packed it for lunches, frozen it for emergencies, and even turned it into a pasta sauce. Versatile? Yes. Reliable? Absolutely.
Step-by-step instructions for Biaggi's chicken florentine soup
Master this velvety soup with layers of spinach, wine-infused broth, and delicate egg yolks.
Sear and Poach the Chicken Breast
Pat the 1.5 lb boneless, skinless chicken breast completely dry and pound to an even ½-inch thickness. Season both sides generously with 1 tsp kosher salt and ¼ tsp ground black pepper. Heat a large pot over medium-high heat and add 1 tbsp unsalted butter. Once foaming, add the chicken and sear for 3-4 minutes per side until golden brown and cooked to 165°F internally.
Remove the chicken and set aside. In the same pot, reduce heat to medium and add the 2 whole minced shallots and 3 cloves minced garlic. Sauté for 2 minutes until fragrant but not browned. Pour in the 1 cup dry white wine and scrape up any browned bits from the bottom. Let it simmer for 3 minutes until reduced by half. Add the 4 cups low-sodium chicken broth and 1 tbsp chopped fresh thyme, then return the chicken to the pot. Bring to a gentle simmer and cook for 10 minutes to infuse the broth with flavor.
Blend the Broth and Incorporate Spinach
Remove the chicken from the broth and shred it using two forks. Set aside. Using an immersion blender, carefully blend the broth until smooth—this creates the soup's silky texture. If you prefer a chunkier texture, strain the broth through a fine-mesh sieve instead. Return the blended broth to the pot and stir in the 4 cups packed fresh baby spinach until just wilted, about 2 minutes. The spinach should brighten the broth with its vibrant green color.
Season the soup with the remaining ½ tsp kosher salt and ¼ tsp ground black pepper. Taste and adjust the seasoning—this is where you ensure the broth is perfectly balanced before adding the delicate egg yolks. The soup should be rich but not overpowering.
Temper and Finish with Cream and Egg Yolks
In a separate bowl, whisk together the 4 whole large egg yolks, 0.5 cup heavy cream, and ¼ tsp freshly grated nutmeg until smooth. Place the bowl over a pot of barely simmering water (double boiler) and whisk constantly for 3-4 minutes until the mixture thickens slightly but remains pale yellow. This step ensures the yolks cook gently and don’t scramble.
Ladle 1 cup of the hot soup into the egg yolk mixture, whisking constantly to temper it. Then, slowly pour the tempered yolks back into the pot of soup, stirring continuously for 1-2 minutes until the soup thickens to a luxurious, creamy consistency. The heat from the soup will gently cook the yolks, creating a velvety finish without curdling.
Garnish and Serve Immediately
Divide the soup among four bowls and garnish each serving with a sprinkle of chopped fresh parsley. The parsley adds a fresh, bright contrast to the rich, creamy soup. Serve immediately while the soup is hot—this dish is best enjoyed fresh, with the egg yolks at their peak creamy texture. The combination of tender shredded chicken, spinach-rich broth, and silky egg yolks delivers a restaurant-quality experience at home.
Pro Tips For Making Biaggi'S Chicken Florentine Soup
- POACH CHICKEN LOW: Simmer the chicken at a gentle bubble—not a rolling boil—otherwise it’ll turn rubbery before the spinach even hits the pot. I learned this the hard way when my first batch came out chewy enough to chew your teeth.
- WINE REDUCTION MATTERS: Don’t just dump the wine and forget it. Reduce it by half over medium heat before adding broth—this concentrates the flavor and cuts the alcohol tang. Skip this, and you’ll taste the wine instead of the soup.
- SPINACH IN STAGES: Add half the spinach with the chicken, then the rest just before serving. This keeps the greens vibrant and prevents them from wilting into a sad, limp pile. Yes, even if you’re eager to finish.
- YOLK TEMPERATURE CHECK: Warm the egg yolks in a separate bowl with a splash of broth before swirling them in—cold yolks will curdle like scrambled eggs in a horror movie. Trust me, you don’t want that.
Make-ahead tips for this dish
Prep Ahead Components
Start by prepping the chicken and aromatics the night before. Pound the 1.5 lb chicken breast to even thickness and season it with 1 tsp kosher salt and ¼ tsp black pepper. Store it in an airtight container in the fridge.
Finely mince the 2 shallots and 3 garlic cloves—this step is crucial for even flavor distribution. Chop the 1 tbsp fresh thyme and store it in a small container with a damp paper towel to keep it fresh. 🌿
Broth Base Prep
Make the broth base ahead to save time. In a pot, combine the 1 cup dry white wine, 4 cups low-sodium chicken broth, and the prepped shallots and garlic.
Simmer for 10 minutes to infuse the flavors, then strain and store in the fridge for up to 3 days. This step ensures your soup starts with a deeply flavorful foundation.
Egg Yolk Mixture
Prepare the egg yolk mixture the day of cooking to avoid any risk of spoilage. Whisk the 4 large egg yolks, ½ cup heavy cream, and ¼ tsp freshly grated nutmeg in a bowl.
Cover and refrigerate until ready to use. This keeps the yolks fresh and ready for the tempering process, ensuring a smooth, creamy finish. 🥚
Spinach Handling
Leave the 4 cups fresh baby spinach unwashed until you're ready to add it to the soup. Washing it too soon can cause wilting and ruin its vibrant color.
Store it in a sealed container with a paper towel to absorb excess moisture. Add it just before serving to maintain its bright green hue and delicate texture.
Reheating Leftovers
If you have leftovers, store them in airtight containers with a thin layer of broth on top to preserve moisture. Reheat gently on the stove over medium-low heat, stirring occasionally.
Avoid microwaving to prevent the egg yolks from breaking or the spinach from turning mushy. Stir in a splash of warm broth if the soup thickens too much during reheating. ❄️
Freezing Tips
This soup freezes beautifully for up to 3 months, though the spinach may soften slightly upon thawing. Cool the soup completely before transferring it to freezer-safe containers, leaving 1 inch of headspace for expansion.
Thaw overnight in the fridge and reheat gently on the stove, stirring in a splash of broth if needed to restore creaminess.
Nutrition facts
Frequently asked questions
Why does this recipe use egg yolks instead of heavy cream?
Egg yolks create that signature velvety texture without overpowering the delicate spinach flavor. When tempered properly, they add richness while keeping the soup lighter than heavy cream alone. The technique also prevents curdling, giving you that restaurant-quality smoothness.
Can I make this soup without wine?
Yes! Replace the 1 cup white wine with 1 cup chicken broth + 1 tbsp apple cider vinegar. The vinegar mimics the wine's acidity to brighten the broth. For depth, add an extra ½ tsp thyme and let the aromatics cook 2 extra minutes to compensate for the missing wine flavor.
What if my soup gets too thick after adding the egg yolks?
Simply stir in 1-2 tablespoons warm broth until you reach your desired consistency. The key is to temper the yolks slowly—if you rush this step, the soup may curdle. For prevention, whisk constantly while adding the yolks to the hot soup and keep the heat at low-medium.
Is baby spinach really necessary, or can I use regular spinach?
Baby spinach wilts more gently and stays vibrant, but regular spinach works in a pinch. For best results, use 3 cups regular spinach and add it 1 minute earlier than baby spinach. The larger leaves may turn slightly darker, but the flavor remains excellent. Always add spinach at the very end to preserve its bright color.
How can I make this soup dairy-free?
Replace the ½ cup heavy cream with ½ cup full-fat coconut milk and omit the egg yolks. For creaminess, blend ¼ cup cashews with ½ cup broth first, then temper with the soup. The texture will be slightly different but still rich. Add ½ tsp nutritional yeast for a cheesy note.